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Preparation Time : 120
Cook Time : 45
Total Time : 165
3 cups (375g) bread flour
1/2 tsp (2g) salt
1 tsp (3g) ground cinnamon
1/2 tsp (2g) ground nutmeg
1/4 tsp (1g) ground ginger
1/2 cup (100g) sugar
15 g fresh yeast (1 tsp active dry yeast)
3 tbsp (40g) butter, melted
1/2 cup (120ml) lukewarm milk
1 tsp (5g) vanilla extract
1/4 cup (60ml) water
7 oz (200g) Currants or raisins
For the crosses : 5 tbsp (40g) flour
3-4 tbsp (45-60 ml) water
For Glaze : 2 tbsp Apricot Jam
In a large bowl whisk together flour with sugar, salt, cinnamon, nutmeg and ginger.
In a small bowl stir fresh yeast with 1 tsp sugar. Dissolve yeast,sugar in 1/4 cup milk and then add to the flour mixture.
Add the butter, egg, vanilla, rest of milk and water and start kneading until soft and smooth and slightly pulls away from the sides of the bowl.
Transfer to an oiled bowl. Cover with plastic wrap. Let it rest for about 1-1.5 hours at room temperature (warm space) until doubled in size.
Incorporate currants/raisins into the dough, cover and let it rise again for 30 minutes.
On a lightly floured surface turn the dough out and divide into 12 pieces.
Roll each piece into balls. Place the dough balls into a parchment paper lined baking sheet and cover with an oiled plastic wrap.
Let them rest again for 30-45 minutes. Preheat oven to 400F (200C).
In a bowl combine flour with water to form a thick paste. Transfer into a piping bag fitted with a 3 mm small tip. Pipe crosses onto buns. Bake for 15 minutes until golden brown.
Brush the buns with warm apricot jam right after you take them out of the oven.
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